PUREED MEATLOAF

5 servings

Ingredients

  • Cooked Meatloaf - 20 oz
  • Beef Stock - 5 oz
  • Simply Thick Gel - 5 (15g) Nectar Packet OR 5 strokes
  • Fine Cracker Meal - 2 Tbsp
  • Ketchup - ½ cup

Special Equipment Needed: Blender, Steak Food Mold and Rubber Spatula

Directions

  • Cut meatloaf into 1⁄4 inch pieces and place into food processor. 
  • Mix beef stock with SimplyThick gel. 
  • Add thickened stock to the meatloaf and puree until partially smooth
  • Scrape down sides with a spatula and process again until a smooth consistency is reached.
  • Pour meatloaf mixture into a bowl and add cracker meal. Mix until smooth.
  • Using rubber spatula place meatloaf mixture into molds sprayed with food release using the flat edge of spatula to smooth out the surface and completely fill in the mold.
  • Flip mold onto plate and gently press down in the center to release the meatloaf. 
  • Spread ketchup evenly over the meatloaf.
  • Reheat.
  • Serve.

    Critical Control Points (CCP):
  • Reheat to a minimum internal temperature of 165°F for 15 seconds. Maintain at a minimum internal temperature of 135°F for no longer than 4 hours. Discard any leftover portions.

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